Hot pepper vinegar. — Lil, Believe everyone is Einstein, but write the instructions for Bubba
- Contributed by Catsrecipes Y-Group
- Source: Old newspaper clipping
- Yield: About 3 cups
- 9 – 12 small fresh hot green peppers, any shape
- 3 cups distilled white vinegar
- small dried hot red peppers, optional
- Rinse and dry peppers.
- Protecting hands with rubber gloves, stem peppers and chop, veins, seeds and all into med-coarse pieces.
- Place peppers in clean, dry heat-proof qt jar with snug lid.
- Heat vinegar to simmering in saucepan; pour over peppers.
- Cool peppers and vinegar, uncovered; then cap jar with enamel-lined canning lid or use a recycled lid over 2 layers of plastic wrap.
- Let mixture stand at least 2 wk or as long as 3 mon, shaking jar occasionally.
- When you think it might be ready, taste liquid cautiously! it?s a good idea to sample it on a bit of bland food, rather than directly.
- If it?s fiery enough to suit; strain through very fine meshed sieve, pressing lightly on debris of peppers to extract all possible flavor.
- Bottle sauce in clean, dry bottles or jars and cap airtight.
- Optionally, place a single whole dried hot pepper in each bottle or tie 1-2 hot peppers to neck of each bottle to indicate heat quotient of contents.
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